Pineapple shrimp skewers are the perfect summer grilling recipe - they're light, citrusy, and easy to assemble! Cubed fresh pineapple and shrimp are coated in a honey balsamic dressing and grilled to perfection.
Recipe summary
Flavor: Light and citrusy, with a balanced sweet and savory flavor.
Honey balsamic dressing: Made with simple ingredients and brushed on just before grilling.
Yield: 6 skewers
Similar to: Grilled Vegetable Skewers, Grilled Lemon Pepper Chicken
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Ingredients and substitutions
- Shrimp - Large or jumbo shrimp work best on skewers. The tails can be removed before grilling if desired.
- Red onion - Adds flavor and color to your skewers. Can be substituted with sweet onion or white onion.
- Pineapple - You'll need half of a cored pineapple, or about two cups. Frozen pineapple must be thawed beforehand.
- Dressing ingredients - Honey, balsamic vinegar, oil, salt, garlic powder, and red pepper flakes. Substitute honey with maple syrup if desired.
How to make pineapple shrimp skewers
- Whisk together dressing ingredients in a bowl or measuring cup.
- Brush on dressing just before grilling. Do not marinate the shrimp before hand.
- Place prepared skewers on lightly oiled grill grate and cook, flipping once.
- Cook for 5-7 minutes or until shrimp are bright pink. Time varies based on grill heat so pay close attention.
Best skewers for grilling
Wood or bamboo skewers - Inexpensive and easy to find at your local grocer. Plus they're disposable, which is perfect for camping. Remember to soak your wood skewers in water for at least 30 minutes before adding your shrimp (this helps prevent burning while on the grill).
Flat metal skewers - Sturdy, lightweight, and reusable. Also prevents your food from rotating as you flip your skewers.
Skewers to avoid - Skewers with plastic pieces (not grill-safe), curved skewers (can't cook every side evenly), or thin double-prong skewers (they're prone to bending and require larger pieces of food to skewer properly).
Frequently asked questions
Shrimp take about 5 to 7 minutes to cook through over direct heat on a medium-high grill (between 375 to 400 degrees Fahrenheit). This depends on the size and shape of your shrimp as well as the heat of your grill.
Cook your shrimp until they are are pink on the outside and white on the inside. The most reliable method is to simply watch your food and use a meat thermometer. Shrimp is done when it reaches 145F in the center.
Yes! Thread your shrimp, pineapple, and onion onto skewers. Cover and refrigerate until ready to grill. Store the dressing separately and brush it on just before grilling.
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📖 Recipe
Pineapple Shrimp Skewers
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 2 cups cubed pineapple
- 1 small red onion, thick sliced
Honey balsamic dressing
- 2 tablespoons vegetable oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Instructions
- Preheat grill to medium-high heat, about 375 to 400℉. If needed, clean grill grates. If using wood skewers, soak in water for at least 30 minutes before assembling skewers.
- Carefully thread shrimp, pineapple, and onion onto skewers and set aside.
- In a small bowl, add dressing ingredients: oil, balsamic vinegar, honey, salt, garlic powder, and red pepper flakes. Whisk to combine. Brush dressing over skewers just before grilling (the acidic dressing will break down the delicate flesh of your raw shrimp if it sits for more than 15-20 minutes).
- Wipe grill grates lightly with oil, then place skewers perpendicular across the grill grate. Cook for about 5 to 7 minutes, flipping once halfway through, or until shrimp have turned bright pink on the outside and meat is white on the inside.
- Rely less on time and more on the look and feel of your shrimp to determine when they're done cooking. Grill temperatures and conditions can vary greatly.
Equipment Recommendations
Notes
- Smoke point: Use an oil with a high smoke point to prevent burning on the grill. Vegetable oil, peanut oil, and avocado oil are great choices.
- Chopping tip: Cut pineapple and onions to about the same thickness as your shrimp to ensure each ingredient makes contact with the grill grates.
- How much pineapple do I need?: 2 cups of cubed pineapple = about ½ of a cored pineapple
- Storage: Leftover shrimp will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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